Rhubarb with custard cream

Rhubarb dessert with custard cream is a refined and delicious choice, perfect for impressing guests or treating yourself on a quiet evening at home. With a slightly tart flavor and creamy texture, this dessert quickly becomes a favorite for those who love flavor combinations. So, let’s embark on this captivating recipe!

Preparation time:
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Total time: 50 minutes
- Servings: 6

Ingredients:
For the rhubarb:
- 500 g fresh rhubarb
- 75 g brown sugar
- Zest and juice of 1 large orange
- 1 packet of bourbon vanilla sugar
- 2-3 tablespoons water

For the custard cream:
- 150 ml whole milk
- 250 ml heavy cream for whipping
- 50 g granulated sugar
- 6 large egg yolks
- 1 packet of bourbon vanilla sugar

A brief introduction to rhubarb
Rhubarb is a plant with a distinct taste, often used in desserts due to its unique flavor. Although some consider it a vegetable, it is actually a fruit. This plant has a long history in gastronomy, appreciated for its nutritional properties and versatility in dishes. Its tart flavor pairs wonderfully with the sweetness of sugar and the richness of custard cream.

Step by step for a perfect dessert
1. Preparing the rhubarb:
- Start by washing the rhubarb stalks well. Trim the ends and remove the thin skin covering them. Then, cut the rhubarb into short strips, about 2-3 cm long.
- In a medium saucepan, add the chopped rhubarb, brown sugar, orange zest and juice, along with a few tablespoons of water. Add the packet of bourbon vanilla sugar to enhance the flavors.
- Place the saucepan over high heat. Once the liquid starts to boil, reduce the heat to low and let the rhubarb simmer for about 10 minutes, or until tender but not completely soft. It’s essential to achieve a pleasant texture, so check occasionally.
- Once the rhubarb is ready, remove the saucepan from the heat and let it cool completely.

2. Preparing the custard cream:
- In a heavy-bottomed saucepan, add the milk, cream, and 1 tablespoon of granulated sugar. Heat over medium heat, being careful not to bring it to a boil.
- Meanwhile, in a large bowl, whisk the egg yolks with the remaining granulated sugar until you have a smooth and creamy mixture.
- Carefully, when the milk is almost boiling, remove it from the heat and slowly pour it over the egg mixture, whisking continuously with a whisk. This technique helps prevent the eggs from curdling.
- Strain the mixture back into the saucepan and place it back over low heat. Stir constantly with a wooden spoon until the cream thickens enough to coat the back of the spoon. Be careful not to leave it on the heat too long, or it may curdle.
- Once the cream is ready, pour it into a cool bowl and let it cool, stirring occasionally to prevent a crust from forming.

3. Assembling the dessert:
- When the rhubarb has completely cooled, add three-quarters of the cooled rhubarb to the custard cream and gently mix to combine the flavors.
- In serving glasses, place a spoonful of the remaining rhubarb, then fill with the custard cream. Finish with a layer of rhubarb on top for an appealing and appetizing look.
- Serve immediately or chill the dessert for a few minutes before serving, allowing the flavors to develop even more.

Serving suggestions and variations
To add a touch of originality, you can decorate the dessert with fresh mint leaves or a drizzle of orange syrup, which will enhance the citrus flavor. You can also experiment with other fruits, such as strawberries or blackberries, which pair very well with rhubarb. Combining it with vanilla ice cream or a caramel sauce can transform this dessert into a true masterpiece.

Frequently asked questions
1. Can I use frozen rhubarb?
- Yes, but make sure to thaw it and drain any excess water before using it in the recipe.

2. How can I make the custard cream easier to digest?
- You can replace the cream with a plant-based milk, but the taste and texture will change. It’s good to experiment to find the best version for you.

3. What is the nutritional value of this dessert?
- Rhubarb is an excellent source of vitamin K and antioxidants, contributing to bone health. Additionally, the cream and eggs provide proteins and healthy fats, but it’s important to consume in moderation, considering the sugar content.

This rhubarb dessert with custard cream is not just a simple recipe, but a culinary experience that combines tradition with innovation. Whether you choose to enjoy it with a cup of tea or a glass of white wine, this dessert will take you on a journey through refined flavors. Enjoy your meal!